Ingredients Jump to Instructions ↓

  1. 2 green bell peppers, diced

  2. 1 onion, chopped

  3. 6 cloves garlic, minced

  4. 1 bunch cilantro, finely chopped

  5. 3 tablespoons olive oil

  6. 1 (15 ounce) can tomato sauce

  7. 1 ( 1/4 ounce) package Spanish seasoning

  8. 3 cups uncooked brown rice

  9. 2 (15 ounce) cans pigeon peas, drained

  10. 6 cups boiling water

Instructions Jump to Ingredients ↑

  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.


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